Healthy Carrot Muffins
These healthy carrot muffins combine whole wheat flour, oats, flaxseed, and maple syrup for a wholesome, spiced muffin! With grated carrots and raisins, they are perfect for breakfast and on-the-go snacking!
Servings: 12 muffins
Ingredients
- 1 ¼ cups whole wheat flour
- ¼ cup wheat bran
- ¼ cup flax seed — ground
- ¾ cup quick oats
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2½ teaspoons cinnamon
- 1 teaspoon ginger
- ½ cup maple syrup
- 1 cup 2% Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- ⅓ cup coconut oil — melted
- ½ cup raisins or toasted pecans
- 2 cups shredded carrots — peeled and packed, approximately 2 large carrots
Instructions
- Preheat the oven to 400°F conventional and line a standard 12-cup muffin pan with paper liners.
- Whisk together the whole wheat flour, wheat bran, flax seed, oats, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl. Set aside.
- In a large bowl, beat the egg well to break up the proteins, then whisk in the maple syrup, Greek yogurt, vanilla, and almond milk until smooth.
- Whisk in the melted, slightly warm coconut oil. The batter will visibly thicken as you whisk.
- Add the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated carrots and raisins with a silicone spatula until evenly distributed.
- Scoop the batter evenly into the 12 prepared muffin cups. Bake for 20 to 22 minutes, checking at 20 minutes, until a toothpick inserted in the center comes out clean. These muffins have less fat and sugar than a standard muffin, so pull them the moment the tester is clean to avoid drying them out.
Video
Notes
Yield: 12 standard muffins or 24 mini muffins.
Doneness Cue: A cake tester or toothpick inserted in the center should come out clean.
Storage: Store well wrapped or in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Wrap individually before placing in a freezer bag.
Variations: Substitute grated zucchini for the carrots to make zucchini muffins. Bake time remains the same.
Doneness Cue: A cake tester or toothpick inserted in the center should come out clean.
Storage: Store well wrapped or in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Wrap individually before placing in a freezer bag.
Variations: Substitute grated zucchini for the carrots to make zucchini muffins. Bake time remains the same.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 376mg | Potassium: 256mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3579IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg